Detox Cabbage Soup | The Mediterranean Dish (2024)

This detox cabbage soup recipe is vegan, gluten-free, ultra-healthy, and packs a serious punch in terms of flavor. A whole head of cabbage, loads of savory spices, garlic, veggies, and fresh ginger make for a vibrant, deeply savory soup that will nourish you in all the best ways.

Cabbage Soup Flavor Makers

When these powerful ingredients are combined with additional flavor makers like lemon, Aleppo Pepper, Cumin, and Coriander you have a soup that's not only healthy but enjoyable to eat. In many Mediterranean cultures, these ingredients are commonly used. You can use Aleppo Pepper on fruit like this Grilled Mango recipe or in traditional breakfast recipes like Turkish poached eggs called Cilbir.

Cumin adds an earthy flavor while coriander brightens things up. Both are commonly found in spice blends like the Shawarma Seasoning used to make Chicken Shawarma or Shakshuka.

To incorporate more of these spices into your daily cooking check out our shop and build your own spice bundle. It's a great way to get started cooking the Mediterranean way.

Detox Cabbage Soup Ingredients

Aside from its super-ingredients, this soup is comforting, aromatic, and, most importantly, a delicious recipe you’ll want to make on repeat. Here's what you'll need to make it:

• Extra virgin olive oil is used to sauté the vegetables. Use a high-quality extra virgin variety.
• Onion and garlic bring a sweet and savory depth of flavor. I like the sweetness of yellow onion, but white onion or a couple of large shallots would also work.
• Green cabbage adds texture, a vitamin and mineral boost, and a mildly sweet flavor. You can substitute with Napa cabbage, savoy cabbage, but I would avoid or red cabbage. It has a has a more pronounced peppery flavor and the red color will leach into the soup.
• Celery and carrots provide the soup’s aromatic foundation.
• Kosher salt and black pepper enhance the flavor.
• Turmeric, cumin, and coriander add complex peppery, earthy, savory flavor.
• Aleppo pepper adds a mild and bright kick. You can substitute with Urfa biber or red pepper flakes.
• Diced tomato adds brightness, sweetness, and texture. You can substitute canned whole tomatoes for a more rustic vibe. Just crush them with the back of a spoon.
• Vegetable broth adds flavor and body. Chicken broth also works well if you’d prefer.
• Parsley and green onion add freshness. Feel free to substitute with other tender herbs, like cilantro or mint.
• Fresh ginger adds a boldly peppery note.
• Lemon zest and juice lifts the soup's savory quality, adding acidity for balance.

How to Make Detox Cabbage Soup

Cabbage breaks down fairly quickly–you don’t need a long simmer. And with a vibrant blend of spices and punchy aromatics like garlic and ginger, you can develop a deep flavor in under an hour. Here’s how:

• Get ready. This soup comes together pretty quickly so it’s best to do your prep work first. Chop 1 onion. Mince 3 garlic cloves (see my tips for how to mince garlic). Core and chop one head of green cabbage (see tips below). Chop 2 celery sticks, and slice 2 carrots into thin rounds.
• Sauté the aromatics. In a large Dutch oven or cooking pot with a lid, heat 2 tablespoons of olive oil until shimmering. Add the onion and garlic and cook, stirring regularly, until fragrant (adjust the heat down to make sure the garlic does not burn).
• Soften the veggies. Add the cabbage, celery, carrots, and a big pinch of kosher salt and black pepper (about ½ to ¾ teaspoon each). Cook, stirring occasionally, until the vegetables have softened somewhat, about 5 to 7 minutes (it helps to cover the pot partway so that the cabbage will wilt easily).
• Season. Add ½ teaspoon turmeric and 1 teaspoon cumin, coriander, and Aleppo pepper. Toss to coat the vegetables with the spices.
• Simmer. Add a 28-ounce can of diced tomatoes (with their juices) and 3 cups vegetable broth. Bring to a boil for about 5 minutes, then turn the heat to medium-low. Cover the pot part way allowing just a small opening at the top. Simmer for about 20 to 25 minutes or until the vegetables are tender.
• Get the finishing touches ready. While the soup simmers, trim and slice 3 green onions (both white and green parts). Pick and chop enough parsley leaves to get you about 1 cup. Peel and finely grate a piece of fresh ginger, about 1-inch long. Zest a large lemon, then slice it in half and capture its juice.
• Finish and serve. Turn the heat off and stir in the parsley, chopped green onions, ginger, lemon zest and lemon juice. Stir to combine.

Can You Freeze this Cabbage Soup Recipe?

This cabbage soup freezes like a dream! It’s a great way to prepare for future colds or just to keep a healthy meal at the ready. Simply transfer to storage containers, leaving some room at the top to allow it to expand. Allow to cool completely, then cover and refrigerate for up to 5 days or freeze for up to 3 months.

Thaw frozen soup in your refrigerator overnight. Reheat on the stove or in your microwave.

How to Core Cabbage

Cabbage may seem like a big bowling ball of work, but it’s very simple to break down. To core and chop cabbage:

• Remove the outer leaves: Peel away and discard any damaged or wilted outer leaves of the cabbage.
• Cut the cabbage in half: Place the cabbage on the cutting board with the stem side down. Use a big sharp knife to halve the cabbage through the center of the stem.
• Core and chop the cabbage: Open the cabbage to expose the cut side. Cut a V-shaped notch around the bottom core where all the leaves become tight and hard, removing it. Repeat with the other half, then chop them just like you would a great big onion.

Is Cabbage Good For You?

In short: Yes! Cabbage is a humble vegetable that’s low in calories but high in nutrients. In fact, green cabbage boasts as much calcium as oranges, according to the USDA, along with high levels of magnesium, fiber, and potassium.

What to Serve with Cabbage Soup

This vegan cabbage soup is hearty enough on its own, you don’t need any sides. But you can add white beans, chickpeas, or shredded chicken for extra protein (rotisserie chicken would work well.)

A quick-rising fresh bread, like simit or challah, is a special treat. Or you can always go for a good store-bought bread and dress it up a little with garlic and parmesan while the soup simmers.

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